This Savory BLT Chicken Salad is a crunchy, creamy mashup of shredded chicken, crisp bacon, fresh romaine, and juicy cherry tomatoes tossed in a simple mayo–Dijon dressing. It’s the kind of recipe that shows up at quick weeknight dinners, packed lunches, or a light weekend brunch. If you enjoy turning classic sandwich flavors into a faster, fork-friendly meal, you might also like this take on BLT chicken salad lettuce wraps for low-carb lunches.
Why you’ll love this dish
This salad balances textures and flavors: salty bacon, tender chicken, crisp lettuce, and a tangy Dijon-mayo dressing. It’s fast to assemble if you have cooked chicken on hand, and flexible enough to stretch across meals — serve it on bread, in lettuce cups, or over greens.
“A perfect weeknight hero — filling enough for dinner but light and fresh, with a satisfying bacon crunch.” — home cook review
Reasons to try it:
- Quick: about 10 minutes active assembly if using pre-cooked chicken.
- Budget-friendly: uses pantry staples and small amounts of ingredients.
- Kid-friendly and portable: great for school or work lunches.
- Easily customizable for keto, low-carb, or lighter versions.
The cooking process explained
Before you begin, know the flow: shred pre-cooked chicken, crisp and crumble bacon, chop lettuce and halve tomatoes, whisk a simple mayo–Dijon dressing, then toss everything together. The whole process is mostly chopping and mixing — no stovetop simmering required unless you cook chicken or bacon fresh.
Quick timeline:
- If cooking chicken: poach or roast (20–30 minutes) and cool.
- Cook bacon while the chicken cools, then crumble.
- Chop produce, mix dressing, and combine.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie, poached, or roasted) — rotisserie is fastest.
- 4 slices bacon, cooked until crisp and crumbled (or use turkey bacon if preferred).
- 2 cups romaine lettuce, chopped.
- 1 cup cherry tomatoes, halved.
- 1/2 cup mayonnaise.
- 1 tablespoon Dijon mustard.
- Salt and freshly ground black pepper, to taste.
- Optional: avocado slices for garnish.
Ingredient notes and swaps:
- Mayonnaise: swap for Greek yogurt (use slightly less Dijon) for a tangier, lower-fat dressing.
- Chicken: shredded leftover roast chicken or a quick poach of boneless breasts/thighs both work.
- Bacon: smoky paprika or chopped toasted almonds can add crunch for a bacon-free option.
Step-by-step instructions
- Cook and shred chicken if it’s not already prepared. Poaching: simmer chicken breasts in salted water for 12–15 minutes until internal temp reaches 165°F (74°C), then cool and shred.
- Cook bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble. Save a tablespoon of the bacon fat to stir into the dressing if you like extra smoky flavor.
- In a large bowl, combine shredded chicken, crumbled bacon, chopped romaine, and halved cherry tomatoes.
- In a small bowl, whisk together mayonnaise, Dijon mustard, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
- Pour the dressing over the chicken mixture and toss gently until evenly coated.
- Serve immediately on plates, in sandwich bread, or spoon into lettuce leaves. Garnish with avocado slices if using.
Practical pacing tip: if you’re short on time, assemble the dressing and chop veggies while the chicken cools.
Best ways to enjoy it
Serve this salad:
- On toasted sourdough or in a soft roll for a hearty sandwich.
- In butter lettuce or romaine leaves for low-carb wraps.
- Over mixed greens with a sprinkle of crumbled feta for a Mediterranean twist.
If you’re curating a spread, pair it with crunchy dill pickles, oven-roasted potato wedges, or a simple lemon water. For tropical inspiration, compare flavor profiles with an island-inspired chicken salad to see how fruit and herbs change the vibe.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep avocado separate and add slices just before serving to prevent browning.
- Freezing: Avoid freezing the fully dressed salad (mayonnaise separates). You can freeze cooked shredded chicken up to 3 months; thaw in the fridge before assembly.
- Reheating: If you prefer warm chicken, reheat shredded chicken gently in a microwave or skillet before tossing with cold produce. Do not microwave the salad after dressing has been added — textures will suffer.
Food safety note: keep mayonnaise-based salads chilled below 40°F (4°C) and discard if left out at room temperature for more than 2 hours (1 hour in hot environments).
Pro chef tips
- Crisp bacon on a sheet pan at 400°F (200°C) for 12–18 minutes — it’s hands-off and evenly cooked.
- To shred chicken quickly, use two forks or pulse briefly in a stand mixer for 20–30 seconds.
- For an extra-bright dressing, add 1 teaspoon lemon juice or a splash of apple cider vinegar.
- Taste the dressing before tossing — the saltiness of bacon can mean you need less added salt than you think.
- If prepping ahead, keep dressing separate and combine within an hour of serving to maintain crunch.
Creative twists
- Avocado-BLT Chicken Salad: fold in cubed avocado and a squeeze of lime.
- Mediterranean twist: swap mayo for tzatziki, add cucumber, olives, and a sprinkle of oregano.
- Spicy kick: mix 1 teaspoon sriracha or 1/2 teaspoon cayenne into the dressing.
- Grain bowl: serve over quinoa or farro with roasted corn and black beans for a heartier meal.
- Vegetarian version: replace chicken and bacon with smoked tempeh and toasted walnuts.
Common questions
Q: Can I use rotisserie chicken?
A: Absolutely — rotisserie chicken is ideal for speed and flavor. Use about 2 cups shredded, dark meat offers more moisture.
Q: How long does this salad keep in the fridge?
A: Up to 3–4 days when stored in an airtight container and kept cold. Add avocado just before serving.
Q: Can I make this salad lighter or dairy-free?
A: Yes — substitute mayonnaise with plain Greek yogurt for fewer calories, or use a vegan mayo to keep it dairy-free.
Q: Is it safe to freeze a mayo-based chicken salad?
A: Freezing is not recommended for fully dressed salad; mayonnaise can separate and change texture. Freeze plain shredded chicken separately instead.
Q: What if I don’t eat pork — can I skip the bacon?
A: Yes. Use turkey bacon, smoked tempeh, or toasted seeds/nuts for crunch and smoky notes.
If you want a simple, fast meal that captures the nostalgia of a BLT with the substance of chicken salad, this Savory BLT Chicken Salad is an easy, reliable option that’s ready to adapt to your pantry and preferences.
Savory BLT Chicken Salad
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie, poached, or roasted) Rotisserie is fastest.
- 4 slices bacon, cooked until crisp and crumbled Turkey bacon can be used if preferred.
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup mayonnaise Can swap for Greek yogurt for a tangier, lower-fat dressing.
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Optional: avocado slices for garnish Add just before serving.
Instructions
Preparation
- Cook and shred chicken if it's not already prepared. Poaching: simmer chicken breasts in salted water for 12–15 minutes until internal temp reaches 165°F (74°C), then cool and shred.
- Cook bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble. Save a tablespoon of bacon fat to stir into the dressing for extra smoky flavor.
- In a large bowl, combine shredded chicken, crumbled bacon, chopped romaine, and halved cherry tomatoes.
- In a small bowl, whisk together mayonnaise, Dijon mustard, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
- Pour dressing over chicken mixture and toss gently until evenly coated.
- Serve immediately on plates, in sandwich bread, or spoon into lettuce leaves. Garnish with avocado slices if using.